Crispy taco + melty‑cheesy soft gordita = the best of both worlds—made all organic and finished with a zesty avocado‑mayo sour cream chipotle lime adobo sauce.

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Quick Stats

• Serves: 4 gorditas

• Prep: 15 min • Cook: 15 min • Total: 30 min

• Gear: Skillet, sheet pan, small blender/processor

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Ingredients (All Organic)

Chipotle Avocado Lime Sauce

• 1 small ripe avocado

• 2 Tbsp avocado‑oil mayo

• 2 Tbsp sour cream

• 1–2 chipotle peppers in adobo + 1 tsp adobo sauce

• 1 Tbsp lime juice + ½ tsp zest

• 1 small garlic clove, ¼ tsp salt

• 1–2 Tbsp water to thin (as needed)

Seasoned Filling

• 1 lb ground beef (or turkey/plant‑based)

• 1 Tbsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp oregano, ½ tsp garlic powder, salt & pepper

• 1 Tbsp tomato paste + ¼ cup water

Gordita + Build

• 4 soft gorditas or thick 6‑in flour tortillas

• 4 crunchy taco shells

• 2 cups shredded cheese (cheddar/Jack/Oaxaca blend)

• 2 cups shredded lettuce

• ½ cup diced tomatoes (optional)

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Directions

1. Make the sauce: Blend avocado, mayo, sour cream, chipotle + adobo, lime juice/zest, garlic, salt, and a splash of water until spoonable. Chill.

2. Cook the filling: Brown beef in a skillet. Stir in spices, tomato paste, and water; simmer 2–3 minutes until glossy and well‑seasoned.

3. Cheesy wrap: On a sheet pan, sprinkle ½ cup cheese on each soft gordita. Warm at 375°F for 2–3 min to melt. Press a crunchy shell into the melted cheese so it sticks.

4. Fill & finish: Spoon meat into the crunchy shell. Add lettuce, tomatoes, extra cheese, and a generous drizzle of chipotle avocado lime sauce. Fold the cheesy gordita around the shell and serve hot.

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Flavor‑Pop Tips

• Extra crisp: Toast the crunchy shells 1–2 minutes before assembling.

• Milder heat: Use ½ chipotle and skip extra adobo.

• Veggie boost: Add finely diced onion/pepper to the meat while browning.

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Estimated Nutrition (per gordita)

~520 kcal • 25 g protein • 36 g carbs • 30 g fat (varies by cheese and tortilla size).